19171 DAISY FARMIliTQ DAIEYING. 77 



enous feeds, such as wheat bran and dried brewers' grains. If cacao-bean 

 husks could be purchased cheaply they could be used to a limited extent to re- 

 place higher-priced grains in a succulent ration. If clover is cut when in bloom 

 and properly made into silage it is a valuable form of winter feed for dairy 

 cows. 



Three lots of calves were fed as follows, in addition to a grain ration : Lot 1, 

 linseed oil meal ; lot 2, a commercial calf meal ; and lot 3, skim milk. These 

 calves made average daily gains per calf of 1.325, 1.038, and 1.39 lbs., at a cost 

 per pound of gain of 8.23, 11.6, and 7.13 cts. 



Cow records pay {North Carolina Sta. Circ. SS, folio, figs. 7). — Methods of 

 keeping dairy records are explained, and a milk and feed record sheet is 

 given. 



Studies on the creaming ability of milk, B. W. Hammer {loiva Sta. Re- 

 search Bui. 31 {1916), pp. 67-91, figs. 5). — The author found in these studies 

 that wide variations exist in the creaming ability of various lots of milk and 

 accordingly in the cream equivalents of 1 per cent fat. The individuality of the 

 animal is an important factor from the standpoint of the creaming ability of 

 milk as are also the stage of lactation of the animal and the breed. 



"The temperature at which milk is held influences very materially the depth 

 of the cream layer throwTi up. low temperatures giving deeper cream layers 

 than high temperatures. For the development of a deep cream layer on milk 

 the milk should be held at as low a temperature as possible, although this tem- 

 perature should be above the freezing point of milk. At ice-water temperature, 

 in general, a deep cream layer is first formed and this gradually contracts as 

 the milk stands. At room temperature. In general, a shallow cream layer is 

 first formed and this increases as the milk stands. Commonly a definite cream 

 layer is evident at room temperature earlier than at ice-water temperature. 

 With the milk from individual animals low temperatures occasionally prevent 

 the development of a definite cream layer. The original temperature ordinarily 

 has little influence on the creaming ability of milk. 



" Continued creaming tends to decrease the creaming ability of milk, although 

 occasionally increases are observed. Continued creaming also decreases the 

 distinctne.ss of the cream layer. Agitation at ordinary temperatures does not 

 necessarily decrease the creaming ability of milk and occasionally there is a slight 

 increase. Clarification consistently causes a slight decrease in the creaming 

 ability of milk, but this decrease is too small to be of any practical importance. 

 Running milk through a separator and then mixing the cream and skim milk 

 commonly causes a slight decrease in the depth of the cream layer developing on 

 milk ; the rate of the rising of the cream is also decreased. Wide variations are, 

 however, encountered in the effect of separation on milk. 



" Viscogen commonly increases the depth of the cream layer on milk and 

 sometimes this increase is an enormous one ; wide variations are, however, 

 evident in the effect of a certain amount of viscogen. The use of viscogen to 

 improve the creaming ability of milk can not be considered a legitimate method 

 of increasing the depth of the cream layer. The addition of egg white com- 

 monly causes a slight decrease in the depth of the cream layer. 



"A change in temperature influences the depth of the cream layer on creamed 

 milk. With bottles a decrease in temperature increa.'^es the depth of the cream 

 layer and an increase in temperature decreases it. With tubes a decrease in 

 temperature increases the cream layer but an increase in temperature f»ause9 

 only a slight decrease which may be due simply to continued holding. 



" In general, efficient pasteurization decreases the cream layer of milk. This 

 decrease need not be a serious one If the pasteurization is properly carried out 

 and the milk is properly held after pasteurization. 



